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Reviews Date of last review
Sun June 19, 2005
Recommended By Average Price Average Rating
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Description:
Ingredients: 16 ounces cream cheese
3/4 cup splenda
1 large egg
3 Tablespoons Vanilla
1/3 cup atkins bake mix --
(minus 1 teaspoon
set aside) sifted
1 Tablespoon butter
8 ounces Sour Cream


How To Prepare: PREHEAT OVEN TO 450
DEGREES!


In a large mixing bowl beat
cream cheese, splenda &
vanilla on high for 5
minutes. It should be on the
fluffy side. Add egg, and
continue to whip for another
minute. Add sour cream
and mix for 2 more minutes.
Then add Atkins Baking
Powder (minus the 1
teaspoon). Mix until well
blended.


Take a regular 8 or 9inch
round baking pan and rub
the bottom and sides with
the butter, with most of the
butter on the bottom.
Sprinkle/distribute the
reserved teaspoon of Atkins
Baking Mix over bottom of
pan (to avoid sticking). Pour
cream cheese mixture into
pan and spread to level.


Bake for 10 minutes at 450
degrees. Then drop oven
temperature to 300 degrees
for final 40 minutes of
baking time. DO NOT
REMOVE FROM OVEN.
Turn oven off and open door
half way or less. As the
oven cools the cheesecake
will set. Once the oven is
cool, refrigerate
cheesecake for 2 hours.
Carbs per serving - include all nutritional information if known: 56g carbs total
Effort (Easy, Average, Difficult): Easy
 


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